Why You Should Eat Rabbit

Cornmeal-Crusted Chicken-Fried Rabbit © Fredrika Stjärne
By F&W Editors Posted August 28, 2014

Portland, Oregon chef Eric Bechard thinks the future of meat is farm-raised game—especially rabbit.

We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.

Portland, Oregon chef Eric Bechard thinks the future of meat is farm-raised game—especially rabbit. In addition to being furry and cute, farm-raised rabbits are eco-friendly and absolutely delicious. Bechard works mostly with the American Blue breed. “They have firmer meat, and the flavor is more rounded and a little gamier than a lot of the California cross rabbits, which are kind of neutral, even generic in flavor and texture.”

Here, four fantastic recipes for rabbit newbies.

Cornmeal-Crusted Chicken-Fried Rabbit 
This is the perfect intro rabbit dish. Anything is delicious fried with a crunchy, lightly spicy coating.

Rabbit Ragout with Soppressata and Papparedelle 
Tom Colicchio braises rabbit with sweet tomatoes, spicy soppressata and olives for a hearty pasta dish.

Grilled Wine-Braised Rabbit with Chimichurri 
Grilling rabbit after braising it adds an amazing smoky flavor.

Rabbit Stew with Olives and Rosemary 
This rustic, savory stew is super easy to make.

Related: 12 Affordable Meat Recipes
20 Grilled Meat Recipes
24 Hearty Stews

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